Beef and Potato Soup1 min read
Simple yet excellent Khmer soup includes tender beef and potato. Beef, potatoes, and other ingredients are used to make it. It tastes well with hot, crusty bread or rice.
Traditionally, beef cubes would be used to make this soup, but who has time to wait for meat to braise when they need a quick midweek meal? Instead, we use ground beef. You may replace part of the sweet paprika in this recipe with hot paprika if you want your soup hotter.
2 tablespoons of vegetable oil
1 clove garlic, minced
1 yellow onion, chopped
1 lb (450 gram) of Beef chuck or round beef, cut to bite sizes
1 tablespoon of soy sauce
6 cups of water
2 large white potato, peeled and cut to chunks of bite sizes
1 tablespoon of fish sauce
1/2 tablespoon of sugar
1/4 teaspoon of black pepper
A handful of chopped cilantro
Place a big saucepan over a medium heat. When the flesh is no longer pink, add the ground beef and cook, breaking it up as you stir. This should take approximately 2 minutes.
Turn down the heat to a comfortable level. Cook the veggies for approximately 10 minutes, periodically stirring, after adding the onion and bell pepper. Add the flour and mix. Cook for one minute while stirring.
Add the tomato paste, salt, potatoes, paprika, cayenne, marjoram, caraway seeds, broth, and water. up to a boil. The potatoes should be soft after approximately 10 minutes of simmering, so lower the heat.